Local Hawaii ingredients used with an international flair

Thursday, June 14, 2012

Tuesday June 12 was the first day of the new KCC Tuesday Farmers Market, 4-7 p.m. at the same location (Kapiolani Community College Diamond Head Road parking lot) as the wildly popular Saturday market.

While the Saturday market has become a tourist destination, which discourages some local shoppers who prefer a quieter experience, Tuesday should be more relaxed. The tourists are probably off enjoying their luaus, leaving the kale and the mangos to be discovered by us locals.

There were far fewer vendors when compared to the rambling Saturday market, but the number should increase. All the essentials are there, though one could wish for more organic produce. There’s also a row of prepared foods to consume on the spot or to take home for dinner.

Compactness has its advantage. Like the Wednesday market at Blaisdell, it’s very possible to park, shop quickly, and get back on the road headed for home.

Danny Kaleikini opened the market with a blessing. Towards the left are the best pineapples you can find, sweeter than store-bought and starting at $2 each.

If you’ve seen one bunch of kale you’ve seen ‘em all, but what caught my eye was this display at the Hawaiian Cheesecake tent. Too bad I had just succumbed to a lilikoi ice cream cup at Cold Fyyre. I mean, dinner was yet to come and two desserts would be... hmmm... should have done it anyway.

The cupcakes are not only works of art, but David Bearden makes them starting with a mac-nut shortbread base, followed by a layer of Waialua Estate dark chocolate, David’s special cheesecake and a local topping. My favorite cheesecake flavor is the one at the top, lilikoi. Yes, I’m a sucker for passion fruit. But the topping only sets off the very best New York style cheesecake you can find in Honolulu. And here it was, tempting me at the Tuesday market.

More info on the Tuesday KCC market can be found on the Farm Bureau’s website, here. Try come next week.